Best 8 Sauteed Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of sautéed collard greens, a delectable dish that tantalizes taste buds and nourishes the body. Collard greens, known for their dark, leafy goodness, are culinary treasures brimming with essential vitamins, minerals, and antioxidants. In this guide, we will embark on a culinary journey, exploring the secrets of creating perfectly sautéed collard greens that are bursting with flavor and brimming with nutrients. Get ready to elevate your culinary skills and savor the goodness of this Southern classic.

Let's cook with our recipes!

SAUTEED COLLARD GREENS WITH GARLIC



Sauteed Collard Greens with Garlic image

Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
1/2 cup water

Steps:

  • Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
  • Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Steps:

  • To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
  • Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.

Provided by Del Zimmerman

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Kwanzaa     Lemon     Healthy     Collard Greens     Gourmet     Texas     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
  • Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
  • Drizzle collards with lemon juice and toss well.

SAUTEED COLLARD GREENS WITH RAISINS



Sauteed Collard Greens with Raisins image

Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 5

1/4 cup slivered almonds
1 tablespoon olive oil
1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
1/2 cup raisins
2 teaspoons white-wine vinegar

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
  • In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 4 g, Protein 4 g

PERFECTLY SAUTEED COLLARD GREENS



Perfectly Sauteed Collard Greens image

Found this collard greens recipe by Emeril on Food Network, posting for ZWT. To be served with Recipe #481914.

Provided by AZPARZYCH

Categories     Collard Greens

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 tablespoons canola oil
3 garlic cloves, crushed
2 bunches collard greens, washed well and shredded
1 (12 ounce) beer
1 teaspoon salt

Steps:

  • Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.

LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA



Lemony Sauteed Collard Greens with Smoked Paprika image

This is a tasty way to use collard greens. The smoked paprika really lends a lot of flavor to this yummy side dish, so it's best not to substitute regular paprika. Makes a great side for any Southern-themed meal, especially for vegetarians!

Provided by birdmadgirl7

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ pounds collard greens
1 tablespoon olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
salt and ground black pepper to taste

Steps:

  • Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
  • Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 12.8 g, Fat 4.2 g, Fiber 6.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 74.1 mg, Sugar 1.8 g

JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS



Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 2h45m

Yield 1 serving

Number Of Ingredients 25

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat grill or grill pan on high heat.
  • Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
  • In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
  • Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
  • Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
  • In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

SHREDDED AND SAUTEED COLLARD GREENS



Shredded and Sauteed Collard Greens image

These are a perfect accompaniment to Pork Chops with Roasted Peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

1 large bunch collard greens, cleaned, tough center ribs and stems removed (10 to 12 cups)
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes

Steps:

  • Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
  • Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.

Tips:

  • Choose the right collard greens: Look for collard greens that are dark green and have no signs of wilting or yellowing.
  • Wash the collard greens thoroughly: Rinse the collard greens under cold water to remove any dirt or debris.
  • Remove the tough stems: Cut off the tough stems from the collard greens. This will make them easier to eat.
  • Chop the collard greens: Chop the collard greens into bite-sized pieces.
  • Sauté the collard greens in a little oil: Heat a little oil in a large skillet over medium heat. Add the collard greens and sauté until they are wilted and tender, about 5 minutes.
  • Season the collard greens to taste: Add salt, pepper, and any other desired seasonings to the collard greens. Cook for a few more minutes, or until the collard greens are heated through.
  • Serve the collard greens immediately: Sautéed collard greens are a delicious side dish that can be served with a variety of main courses.

Conclusion:

Sautéed collard greens is a simple but delicious side dish that can be enjoyed by people of all ages. It is a good source of vitamins and minerals, and it is also a low-calorie food. If you are looking for a healthy and flavorful way to add more greens to your diet, sautéed collard greens is a great option.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #low-protein     #side-dishes     #vegetables     #caribbean     #easy     #central-american     #beginner-cook     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #greens     #collard-greens     #equipment     #number-of-servings     #presentation     #served-hot

Related Topics